Operating and installation instructions
Steam oven
To prevent the risk of accidents or damage to the appliance, it is
essential to read these instructions before it is installed and used for
the first time.
en-AU, NZ M.-Nr. 11 232 260
Contents
Warning and Safety instructions.......................................................................... 5
Caring for the environment ................................................................................13
Overview............................................................................................................... 14
Steam oven ........................................................................................................... 14
Accessories supplied ............................................................................................ 15
Controls................................................................................................................ 16
Display................................................................................................................... 17
Sensors ................................................................................................................. 17
Symbols................................................................................................................. 17
Description of the functions............................................................................... 18
Water container ..................................................................................................... 18
Condensate tray.................................................................................................... 18
Temperature .......................................................................................................... 18
Cooking duration................................................................................................... 18
Noises.................................................................................................................... 19
Heating-up phase.................................................................................................. 19
Cooking phase ...................................................................................................... 19
Steam reduction.................................................................................................... 19
Before using for the first time ............................................................................ 20
Cleaning for the first time ...................................................................................... 20
Setting the water hardness level ........................................................................... 21
Setting the correct boiling point for water............................................................. 21
Settings ................................................................................................................22
Operation.............................................................................................................. 25
Operating the steam oven..................................................................................... 25
Changing values for a cooking programme .......................................................... 26
Interrupting a cooking programme........................................................................ 27
Automatic programmes...................................................................................... 28
General notes....................................................................................................... 30
The advantages of cooking with steam ................................................................ 30
Suitable containers................................................................................................ 30
Condensate tray.................................................................................................... 30
Shelf level .............................................................................................................. 31
Frozen.................................................................................................................... 31
Temperature .......................................................................................................... 31
Duration................................................................................................................. 31
2
Contents
Cooking with liquid................................................................................................ 31
Your own recipes................................................................................................... 31
Steam cooking..................................................................................................... 32
Eco Steam cooking ............................................................................................... 32
Notes on the cooking charts ................................................................................. 32
Vegetables............................................................................................................. 33
Fish........................................................................................................................ 36
Meat ...................................................................................................................... 39
Rice ....................................................................................................................... 41
Grains .................................................................................................................... 42
Pasta/Noodles....................................................................................................... 43
European dumplings ............................................................................................. 44
Dried pulses .......................................................................................................... 45
Hen's eggs ........................................................................................................... 47
Fruit ....................................................................................................................... 48
Sausages............................................................................................................... 48
Shellfish ................................................................................................................. 49
Mussels ................................................................................................................. 50
Menu cooking........................................................................................................ 51
Other applications ............................................................................................... 53
Reheat ................................................................................................................... 53
Defrost................................................................................................................... 56
Blanch ................................................................................................................... 59
Bottling .................................................................................................................. 59
Disinfect items ...................................................................................................... 62
Prove yeast dough ................................................................................................ 62
Heat damp towels ................................................................................................. 63
Dissolve gelatine ................................................................................................... 63
Decrystallise honey ............................................................................................... 64
Melt chocolate....................................................................................................... 64
Make yoghurt ........................................................................................................ 65
Render fat.............................................................................................................. 66
Sweat onions......................................................................................................... 66
Extracting juice...................................................................................................... 67
Skinning fruit and vegetables................................................................................ 68
Preserving apples ................................................................................................. 68
Preparing custard royale ....................................................................................... 68
Cleaning and care ...............................................................................................69
Cleaning the steam oven front .............................................................................. 70
Cleaning the oven compartment........................................................................... 70
Cleaning the water container ................................................................................ 71
3
Contents
Accessories .......................................................................................................... 71
Cleaning the shelf runners..................................................................................... 72
Descaling the steam oven ..................................................................................... 72
Problem solving guide ........................................................................................74
Optional accessories ..........................................................................................77
Service.................................................................................................................. 78
Contact in case of fault ......................................................................................... 78
Warranty ................................................................................................................ 78
Installation............................................................................................................ 79
Safety instructions for installation ......................................................................... 79
Building-in dimensions.......................................................................................... 80
Installation in a tall unit..................................................................................... 80
Installation in a base unit.................................................................................. 81
Side view .......................................................................................................... 82
Connection and ventilation............................................................................... 83
Installing the steam oven....................................................................................... 84
Electrical connection ............................................................................................. 85
4
Warning and Safety instructions
This appliance complies with all current local and national safety
requirements. However, inappropriate use can lead to personal
injury and damage to property.
Please read these operating and installation instructions carefully
before using the steam oven for the first time. They contain
important information on safety, installation, use and maintenance
of the appliance. This prevents both personal injury and damage to
the steam oven.
In accordance with standard IEC60335-1, Miele expressly and
strongly advises that you read and follow the instructions in
“Installation”, as well as in the “Warning and Safety instructions”.
Miele cannot be held liable for injury or damage caused by noncompliance with these instructions.
Keep these instructions in a safe place and pass them on to any
future owner.
5
Warning and Safety instructions
Correct application
This steam oven is designed for domestic use and for use in
similar environments by guests in hotel or motel rooms, bed &
breakfasts and other typical living quarters. This does not include
common/shared facilities or commercial facilities within hotels,
motels or bed & breakfasts.
The steam oven is not suitable for outdoor use.
The steam oven is intended only to steam, defrost and reheat
food.
Any other use is not permitted.
This appliance is not intended for use by persons (including
children) with reduced physical, sensory or mental capabilities, or
lack of experience and knowledge, unless they have been given
supervision or instruction concerning its use by a person responsible
for their safety, and are able to recognise the dangers of misuse.
6
Warning and Safety instructions
Safety with children
Young children must not be allowed to use this appliance.
Older children may only use the appliance if its operation has
been clearly explained to them and they are able to use it safely.
They must be able to understand and recognise the possible
dangers caused by incorrect operation.
Cleaning may only be carried out by older children under the
supervision of an adult.
Please supervise children in the vicinity of the steam oven and do
not let them play with it.
Risk of suffocation from packaging material. Whilst playing,
children may become entangled in packaging material (such as
plastic wrapping) or pull it over their head with the risk of suffocation.
Keep packaging material away from children.
Risk of injury caused by hot surfaces and steam. Children's skin is
far more sensitive to high temperatures than that of adults. During
operation, steam will escape out of the ventilation outlet. The door
glass and control panel of the steam oven heat up.
Do not let children touch the steam oven when it is in operation.
Keep children well away from the steam oven until it has cooled
down and there is no danger of injury.
Risk of injury from the open door. The oven door can support a
maximum weight of 8kg. Children could injure themselves on an
open door.
Do not let children sit on the open door, lean against it or swing on it.
7
Warning and Safety instructions
Technical safety
Unauthorised installation, maintenance and repairs (including
removal of any cover) can cause considerable danger for the user.
Installation, maintenance and repairs must only be carried out by a
Miele authorised technician.
A damaged appliance is dangerous. Check the appliance for any
visible damage. Never install or attempt to use a damaged
appliance.
Reliable and safe operation of this oven can only be assured if it
has been connected to the mains electricity supply.
The electrical safety of this appliance can only be guaranteed
when continuity is complete between it and an effective earthing
system. It is most important that this basic safety requirement is
present and tested regularly and, where there is any doubt, the
household wiring system should be inspected by a qualified
electrician.
Before connecting the appliance to the mains supply, ensure that
the connection data on the data plate (voltage and frequency)
matches the mains electricity supply. This data must correspond in
order to avoid the risk of damage to the appliance. Consult a
qualified electrician if in any doubt.
Do not connect the appliance to the mains electricity supply by a
multi-socket adapter or an extension lead. These do not guarantee
the required safety of the appliance (e.g. danger of overheating).
For safety reasons, this appliance may only be used after it has
been built in.
This appliance must not be installed and operated in mobile
installations (e.g. on a ship).
Tampering with electrical connections or components and
mechanical parts is highly dangerous to the user and can cause
operational faults. Do not open the outer casing of the appliance.
8
Warning and Safety instructions
The manufacturer's warranty will be invalidated if the appliance is
not repaired by a Miele approved service technician.
Faulty components must only be replaced by genuine Miele spare
parts. The manufacturer can only guarantee the safety of the
appliance when Miele replacement parts are used.
If the plug has been removed or the connection cable is not
supplied with a plug, the steam oven must be connected to the
mains supply by a suitably qualified electrician.
If the mains connection cable is damaged, it must be replaced
with a special mains connection cable (see “Installation – Electrical
connection”).
During installation, maintenance and repair work, the appliance
must be disconnected from the mains electricity supply. It is only
completely isolated from the electricity supply when:
– it is switched off at the mains circuit breaker, or
– it is switched off at the wall socket and the plug is withdrawn from
the socket. Do not pull the mains connection cable but the mains
plug to disconnect your appliance from the mains electricity
supply.
If the steam oven is installed behind a furniture front (e.g. a door),
do not close the furniture front while the steam oven is in use. Heat
and moisture can build up behind a closed furniture door. This can
result in damage to the steam oven, the housing unit and the floor.
Leave the furniture door open until the steam oven has cooled down
completely.
In areas which may be subject to infestation by cockroaches or
other vermin, pay particular attention to keeping the appliance and
its surroundings clean at all times. Any damage caused by
cockroaches or other vermin will not be covered by the warranty.
9
Warning and Safety instructions
Correct use
Risk of injury caused by hot surfaces and steam. The steam oven
gets hot during operation. You could burn yourself on the oven
compartment, shelf runners, accessories, food or steam.
Wear oven gloves when placing food in the oven or removing it, and
when adjusting oven shelves etc. in a hot oven.
Risk of injury caused by hot food.
Food may spill or splash around when placing it into the oven or
removing it. The food can cause burns.
When placing cooking containers in the oven or removing them,
make sure that the hot food does not spill.
Risk of injury due to hot water.
At the end of a cooking programme, hot water left in the steam
generator is pumped back into the water container. Take care not to
tip the water container when taking it out of the appliance.
Do not use the steam oven to heat up or bottle food in sealed tins.
Pressure will build up inside them and they can explode causing
damage to the appliance, as well as the risk of injury and scalding.
Plastic dishes which are not heat-resistant and steam-resistant
melt at high temperatures and can damage the appliance.
Use only heat-resistant (to 100°C) and steam-resistant plastic
dishes. Follow the manufacturer’s instructions.
Food which is left in the oven compartment can dry out and the
moisture released can lead to corrosion damage in the steam oven.
Do not leave food in the oven compartment and do not use any
cooking containers which are susceptible to corrosion.
Risk of injury from the open door. You could bang into the open
door or trip over it. Avoid leaving the door open unnecessarily.
10
Warning and Safety instructions
The door can support a maximum load of 8kg. Do not sit on or
lean against an open door, and do not place heavy objects on it.
Also make sure that nothing can get trapped between the door and
the oven compartment. The steam oven could get damaged.
When using a small electrical appliance, e.g. a hand-held blender,
near the steam oven, care should be taken that the cable of the
appliance cannot get trapped by the steam oven door. The insulation
on the cable could become damaged, giving rise to an electric shock
hazard.
11
Warning and Safety instructions
Cleaning and care
Risk of injury due to electric shock. The steam from a steam
cleaning appliance could reach electrical components and cause a
short circuit. Never use a steam cleaner for cleaning.
Scratches on the door glass can result in the glass breaking.
Do not use abrasive cleaners, hard sponges, brushes or sharp metal
tools to clean the door glass.
The shelf runners can be removed (see “Cleaning and care –
Cleaning the shelf runners”).
Refit the shelf runners correctly.
Try to avoid the interior walls being splashed with food or liquids
containing salt. If it does happen, wipe these away thoroughly to
avoid corrosion on the stainless steel surface.
Accessories
Use only genuine original Miele spare parts. If spare parts or
accessories from other manufacturers are used, the warranty will be
invalidated, and Miele cannot accept liability.
12
Caring for the environment
Disposal of the packing material
The transport and protective packaging
has been selected from materials which
are environmentally friendly for
disposal, and can normally be recycled.
Recycling the packaging reduces the
use of raw materials in the
manufacturing process and also
reduces the amount of waste in landfill
sites. Ensure that any plastic
wrappings, bags etc. are disposed of
safely and kept out of the reach of
babies and young children. Danger of
suffocation.
Disposing of your old appliance
Electrical and electronic appliances
often contain valuable materials. They
also contain specific materials,
compounds and components, which
were essential for their correct function
and safety. These could be hazardous
to human health and to the environment
if disposed of with your domestic waste
or if handled incorrectly. Please do not,
therefore, dispose of your old appliance
with your household waste.
Please dispose of it at your local
community waste collection / recycling
centre for electrical and electronic
appliances. You are also responsible for
deleting any personal data that may be
stored on the appliance prior to
disposal. Please ensure that your old
appliance poses no risk to children
while being stored prior to disposal.
13
Overview
Steam oven
a
Control panel
b
Ventilation outlet
c
Door seal
d
Shelf runners with 4 shelf levels
e
Temperature sensor
f
Floor heating element
g
Drip channel
h
Automatic door release for steam reduction
i
Water container with removable spill guard
j
Suction tube
k
Compartment for water container
l
Steam outlet
m
Front frame with data plate
n
Door
14
Overview
A list of the models described in these
operating and installation instructions
can be found on the back page.
Data plate
The data plate located on the front
frame of the oven is visible when the
door is open.
The data plate states the model
number, the serial number as well as
connection data (voltage, frequency
and maximum rated load).
Have this information available if you
need to contact Miele so that any
issues can be rectified as quickly as
possible.
Accessories supplied
The accessories supplied with your
appliance, as well as a range of optional
ones, are available to order from Miele
(see “Optional accessories”).
DGG1/1–40L
DGG 1/2-40L
1 solid cooking container
Gross capacity 2.2litres /
Useable capacity 1.6litres
375 x 197 x 40mm (W x D x H)
DGGL 1/2-40L
2 perforated cooking containers
Gross capacity 2.2litres /
Useable capacity 1.6litres
375x197x40mm (W x D x H)
DMSR 1/1L
1 rack for placing your own cooking
containers on
Descaling tablets
For descaling the appliance.
1 condensate tray
For collecting excess moisture.
You can also use the condensate tray
as a cooking container.
375x394x40mm (WxDxH)
Miele steam oven cookbook
A selection of the best recipes from the
Miele test kitchen.
15
Controls
a
Recessed On/Off sensor
For switching the steam oven on and
off
b
Optical interface
(for Miele service technicians only)
c
/ sensor
For alternating between steam
cooking, steam cooking and
Automatic programmes
d
Display
For displaying operational
information
e
sensors
For changing values and settings
and scrolling through lists
f
OK sensor
For confirming entries and selecting
and saving settings
16
Controls
Display
The display is used to show information about temperatures, cooking durations,
Automatic programmes and settings.
Sensors
The sensors react to touch. Each touch is confirmed with a keypad tone. This
keypad tone can be switched off (see “Settings – Keypad tone”).
Symbols
The following symbols and indicators may appear in the display during operation:
Symbol/Indicator Meaning
Steam cooking
(flashes) Insufficient water or water container not present
steam cooking
Auto + number(s) Automatic programme
Numbers + °C Temperature
Numbers + h Cooking duration
+ number(s) The steam oven needs to be descaled (see
“Cleaning and care – Descaling the steam
oven”)
17
Description of the functions
Water container
The maximum filling volume is 1.5litres
and the minimum is 0.5litre. There are
markings on the water container. The
upper marking must never be
exceeded.
Water consumption depends on the
type of food and the cooking duration.
The water may need to be topped up
during cooking. Water consumption is
increased if the door is opened during
cooking.
The water container is removed using a
push/pull system: push gently on the
water container to remove it.
At the end of a cooking programme, hot
water left in the steam generator is
pumped back into the water container.
The water container must be emptied
after each use involving steam.
Condensate tray
Place the condensate tray on shelf level
1 when using perforated containers.
This collects any drops of liquid and
allows these to be removed easily.
You can also use the condensate tray
as a cooking container if necessary.
Temperature
The steam oven has a temperature
range of 40°C to 100°C. The appliance
is set at 100°C when it is switched on.
You can alter the temperature in 5°C
steps.
Recommended temperatures
Temperature Use
100°C – Cooking all types of
food
– Reheating
– Menu cooking
– Bottling
– Extracting juice
85°C – Cooking fish gently
50–60°C – Defrosting
40°C – Proving yeast
dough
– Making yoghurt
Cooking duration
A cooking duration of between 1minute
(:) and 9hours59minutes (:) can
be set. If the cooking duration exceeds
59minutes, you have to enter it in hours
and minutes.
Example: Cooking duration 80minutes
= 1:20.
18
Description of the functions
Noises
You will hear a pumping sound when
the appliance is switched on, during
use and after switching it off. This is the
sound of water being pumped through
the system and is quite normal.
When the steam oven is in use, you will
hear a fan noise.
Heating-up phase
During the heating-up phase the oven
compartment is heated to the set
temperature. The display shows the
temperature in the oven compartment
as it rises.
The duration of the heating-up phase
will depend on the quantity and
temperature of the food. In general, the
heating-up phase will take approx.
7minutes. The duration will be longer if
you are cooking refrigerated or frozen
food and if you are cooking at low
temperatures.
Steam reduction
If a cooking temperature above approx.
80°C has been set, the appliance door
will automatically open a fraction just
before the end of a cooking programme
to release some of the steam from the
cabinet. The door will then close again
automatically.
Steam reduction can be switched off if
you wish (see “Settings”). If switched
off, there will be a lot of steam emitted
from the cabinet when the door is
opened.
Cooking phase
The cooking phase begins when the set
temperature is reached. During the
cooking phase, the duration remaining
will be shown in the display.
19
Before using for the first time
Risk of injury caused by hot
surfaces.
The steam oven gets hot during
operation.
For safety reasons, the steam oven
may only be used when it has been
fully installed.
The steam oven will switch on
automatically when it is connected to
the electricity supply.
Cleaning for the first time
Remove any protective foil and
stickers, except the data plate, from
the oven and accessories.
The appliance has undergone a
function test in the factory. Residual
water from this testing may have
trickled back into the cabinet during
transportation.
Cleaning the water container
Remove the water container.
Cleaning the accessories/oven compartment
Take all accessories out of the oven
compartment.
Wash the accessories in a mild
solution of washing-up liquid and hot
water or in the dishwasher.
The interior of the steam oven has
been treated at the factory with a
conditioning agent.
To remove this, clean the oven
interior with a mild solution of
washing-up liquid and warm water
applied with a soft sponge, and then
dry thoroughly with a soft cloth.
Remove the spill guard.
Rinse the water container by hand.
20
Before using for the first time
Setting the water hardness level
To ensure that the steam oven works
correctly and to ensure that descaling is
carried out at the correct interval, it
must be set to the local water hardness
level.
The harder the water is, the more
frequently the steam oven needs to be
descaled.
The hardness level is set to 2.7mmol/l
(15°dH) at the factory.
Contact your local water supplier to
find out your local water hardness
range if necessary.
Adjust the setting of your local water
supply if necessary (see “Settings”).
Setting the correct boiling point for water
Before cooking food for the first time,
you must adjust the boiling temperature
of the water, which varies depending on
the altitude of where the steam oven is
located. This procedure also flushes out
the waterways.
This procedure must be carried out
to ensure efficient functioning of your
appliance.
Distilled or carbonated water or other
liquids could damage the steam
oven.
Only use cold, fresh tap water
(below 20°C).
Remove the water container and fill it
up to the maximum marker.
Push the water container into the
appliance.
Run the steam oven for 15minutes
using the steam cooking function
(100°C). Proceed as described in
“Operation”.
Setting the correct boiling point for water following a house move
If you move house, the boiling point for
the water in the steam oven will need to
be reset for the new altitude if this
differs from the old one by 300m or
more. To do this, descale the appliance
(see “Cleaning and care – Descaling the
steam oven”).
21
Settings
Changing and saving settings
Your steam oven is supplied with a
number of standard default settings.
The standard settings listed in the chart
below can be altered.
With the steam oven switched off:
Touch and hold the sensor.
Whilst pressing the sensor, touch
the On/Off sensor once briefly.
P1 will appear.
Touch the or sensor to set the
required programme.
Confirm with OK.
S and a number will appear.
Touch the or sensor to set the
required status/water hardness.
Confirm with OK.
The selected status will be saved.
After you have altered the setting(s)
required, switch the appliance off.
22
The factory default setting is shown in bold.
Settings
Programme Status/
Water
hardness
Available settings
P1 Water hardness 15° See “Settings – Water hardness”
P2 Signal tones volume S1
S2
S3
S4
P3 Keypad tone S0
S1
P4 Steam reduction S0
S1
P5 Temperature unit S1
S2
P6 Demo mode S0
S1
Very quiet
Quiet
Loud
Very loud
Off
On
Off
On
°C
°F
Off, the steam oven heats up
On, the steam oven does not heat up
23
Settings
Water hardness
Contact your local water supplier to find
out your local water hardness range if
necessary.
The degree of hardness can be set
between 0.2mmol/l and 12.5mmol/l
(1°dH and 70°dH).
If you are using bottled drinking water,
e.g. mineral water, use non-carbonated
water. Select settings according to the
calcium content. The calcium content is
given on the label of the bottle in mg/l
Ca2+ or ppm (mg Ca2+/l).
Water hardness Calcium
°dH mmol/l
1 0.2 7 1°
2 0.4 14 2°
3 0.5 21 3°
4 0.7 29 4°
5 0.9 36 5°
6 1.1 43 6°
7 1.3 50 7°
8 1.4 57 8°
9 1.6 64 9°
10 1.9 71 10°
11 2.0 79 11°
12 2.2 86 12°
13 2.3 93 13°
14 2.5 100 14°
15 2.7 107 15°
16 2.9 114 16°
17 3.1 121 17°
content
mg/lCa2+ or
ppm (mgCa2+/l)
Setting
Water hardness Calcium
°dH mmol/l
18 3.2 129 18°
19 3.4 136 19°
20 3.6 143 20°
21 3.8 150 21°
22 4.0 157 22°
23 4.1 164 23°
24 4.3 171 24°
25 4.5 179 25°
26 4.7 186 26°
27 4.9 193 27°
28 5.0 200 28°
29 5.2 207 29°
30 5.4 214 30°
31 5.6 221 31°
32 5.8 229 32°
33 5.9 236 33°
34 6.1 243 34°
35 6.3 250 35°
36 6.5 257 36°
37-45 6.6-8.0 258–321 37°–45°
46-60 8.2-10.7 322–429 46°–60°
61-70 10.9-12.5 430–500 61°–70°
content
mg/lCa2+ or
ppm (mgCa2+/l)
Setting
24
Operation
Operating the steam oven
Distilled or carbonated water or other
liquids could damage the steam
oven.
Only use cold, fresh tap water
(below 20°C).
Fill the water container with fresh tap
water and push it into the appliance.
Place the condensate tray on shelf
level 1 when using perforated
containers.
Place the food in the oven.
Switch the steam oven on.
°C will appear. flashes.
If you want to cook with 100°C,
confirm the setting with OK.
If you wish, you can set a lower
temperature by touching the
sensor. Then confirm with OK.
This temperature will be automatically
accepted within a few seconds. Touch
OK twice to go back to the
temperature selection option.
If you want to set a cooking duration
of
– less than 1hour, confirm with OK,
– more than 1hour, set the cooking
duration you want by touching the
sensor (from upwards) or
(from downwards) and confirm with
OK.
Set the minutes you want by touching
the sensor (from upwards) or
(from downwards).
Confirm with OK.
The current temperature will appear and
the heating-up phase will begin.
You will see the temperature rising in
the display. A buzzer will sound when
the selected temperature is reached for
the first time.
The cooking duration will begin to count
down.
If you are cooking at a temperature of
approx. 80°C, shortly before the end
of the cooking duration, the door will
automatically open a little to allow
some of the steam to escape from the
oven compartment. The door will then
automatically close.
h will appear.
The symbol for the hours will flash.
The buzzer will sound at the end of the
cooking duration.
Take the food out of the oven.
Switch the steam oven off.
A new cooking programme can only
be started if the automatic door
release is retracted into its original
position. Do not push it in manually
as this could damage it.
25
Operation
Cleaning the steam oven
If necessary, remove the condensate
tray from the oven compartment and
empty it.
Risk of injury due to hot water.
At the end of a cooking programme,
hot water left in the steam generator
is pumped back into the water
container.
Take care not to tip the water
container when taking it out of the
appliance.
Remove the water container.
Remove the spill guard and empty
the water container.
After each use, clean and dry the
whole appliance as described in
“Cleaning and care”.
Make sure the spill guard engages
correctly when installing it.
Leave the appliance door open until
the oven interior is completely dry.
Refilling the water
Insufficient water during a cooking
programme is indicated by the flashing
symbol and a buzzer.
Changing values for a cooking programme
As soon as a cooking programme is in
progress, you can change the
temperature and cooking duration for
this programme.
Changing the temperature
Touch OK once.
The display will change to the
temperature setting and the
temperature will flash.
Touch the or sensor to change
the temperature.
Confirm with OK.
Changing the cooking duration
Touch OK twice.
The display will change to setting the
cooking duration and the number for
the hours will flash.
Touch the or sensor to change
the cooking duration.
Confirm with OK.
Remove the water container and fill it
with fresh tap water.
Push the water container back into
the appliance.
The cooking programme will continue.
26
Operation
Interrupting a cooking programme
A cooking programme is interrupted as
soon as the door is opened. The oven
heating switches off. Set cooking
durations will be saved.
Risk of injury due to hot steam.
A great deal of hot steam can escape
when the door is opened. The steam
can cause burns.
Step back and wait until the hot
steam has dissipated.
Risk of injury caused by hot
surfaces and food.
The steam oven gets hot during
operation. You could burn yourself
on the oven compartment, shelf
runners, accessories or the food
itself.
Wear oven gloves when placing food
in the oven or removing it and when
adjusting oven shelves etc. in a hot
oven.
When placing cooking containers in
the oven or removing them, make
sure that the hot food does not spill.
The steam oven will heat up again and
the display will show the temperature in
the cooking compartment as it rises.
Once the set temperature has been
reached, the display will show the time
left as it counts down.
The cooking process will be ended
early if the door is opened in the last
minute of cooking time.
The cooking programme will resume
when the door is closed.
When the door is closed, the pressure
has to equalise, which can cause a
whistling sound.
27
Automatic programmes
Your steam oven is equipped with over
20 Automatic programmes for cooking
vegetables. The temperature and
cooking duration are preset, so you only
have to prepare the vegetables as
required (see the “Programme
overview” chart).
The oven interior needs to be at
room temperature before starting an
Automatic programme.
For hints and tips on cooking
vegetables using steam, see “Steam
cooking – Vegetables”.
Using Automatic programmes
Put the prepared vegetables into a
perforated cooking container.
Place the condensate tray on shelf
level 1.
Place the perforated container on any
shelf level.
Fill the water container with fresh tap
water and push it into the appliance.
Switch the steam oven on.
Touch the / sensor.
appears in the display.
You can switch to the Automatic
programmes by touching the or
sensor.
Set the programme you want with the
or sensor, e.g. A15.
Confirm with OK.
Set the degree of cooking you want
with the or sensor:
28
– al dente
– Medium
– Soft
Confirm with OK.
Automatic programmes
Programme overview
Programme number Vegetables
A1 Cauliflower Florets, medium
A2 Beans (green, yellow) Whole
A3 Broccoli Florets, medium
A4 Chinese cabbage Chopped
A5 Peas —
A6 2 fennel bulbs Cut into strips
A7 Kohlrabi Batons
A8 Pumpkin Diced
A9 Corn Cobs
A10 Carrots Diced/Batons/Sliced
A11 Capsicum Cut into strips
A12 New potatoes Firm, medium
A13 Leeks Sliced into rings
A14 Romanesco Florets, medium
A15 Brussels sprouts —
A16 Boiled potatoes Firm, quartered
A17 Green asparagus Medium
A18 White asparagus Medium
A19 Spinach —
A20 Sugar snap peas —
29
General notes
This section contains general
information. You will find more detailed
information about particular foods and
how to cook them in the other sections.
The advantages of cooking with steam
Almost all vitamins and minerals are
retained as the food is not immersed in
water.
Cooking with steam also retains the
true taste of the food better than
conventional cooking. We therefore
recommend seasoning the food after it
has been cooked. Food also retains its
fresh, original colour.
Suitable containers
Cooking containers
This steam oven is supplied with
stainless steel cooking containers.
Other containers, in a variety of sizes,
both perforated and solid, are available
as optional extras (see “Optional
accessories”). This enables you to
choose the most suitable container for
the food you are preparing.
Where possible, it is best to use
perforated cooking containers for steam
cooking. The steam can reach the food
from all sides and the food is cooked
evenly.
Your own containers
You can also use your own containers.
However, please note the following:
– Containers must be heat-resistant to
100°C and able to withstand steam.
With plastic containers, please check
with the manufacturer that they are
suitable for use in a steam oven.
– Thick-sided containers made from
porcelain, ceramic, or stoneware are
not very suitable for using with
steam. Due to their thick sides, they
do not conduct heat well and as a
result cooking durations will be
considerably longer than those given
in the charts.
– Place the cooking container on the
rack or in a suitable container, and
not on the oven floor.
– Ensure that there is a gap between
the upper rim of the container and
the top of the cooking compartment
to allow sufficient steam into the
container.
Condensate tray
Place the condensate tray on shelf level
1 when using perforated containers.
This collects any drops of liquid and
allows these to be removed easily.
You can also use the condensate tray
as a cooking container if necessary.
30
General notes
Shelf level
You can select any shelf level. You can
also cook on several levels at the same
time. This will not alter the cooking
duration.
When using more than one deep
container at the same time for steam
cooking, it is best to offset them on
their runners and to leave at least one
level free in between them.
Always insert cooking containers and
the rack between the rails of the shelf
runners so that they cannot tip.
Frozen
The heating-up phase for frozen food is
longer than for fresh food. The greater
the quantity of frozen food, the longer
the heating-up phase.
Temperature
During steam cooking, the temperature
does not exceed 100°C. Almost all
foods can be cooked at this
temperature. Some types of food, such
as berries, need to be cooked at lower
temperatures to prevent them from
bursting. See the relevant sections in
these operating instructions for more
details.
Duration
During steam cooking, the cooking
duration does not begin until the set
temperature is reached.
In general, the cooking durations for
cooking with steam are the same as for
cooking food in a saucepan. More
information about any factors which
may affect the cooking duration is given
in the relevant sections.
The quantity of food does not affect the
cooking duration. 1kg of potatoes will
take the same time to cook as 500g of
potatoes.
Cooking with liquid
When cooking with liquid, only fill the
cooking container ²/₃ full to prevent the
liquid spilling when the cooking
container is removed from the oven.
Your own recipes
Food which is cooked in a pot or a pan
can also be cooked in the steam oven.
The cooking durations in the steam
oven will be the same. Please note that
food will not be brown or crisp when
cooking with steam.
31
Steam cooking
Eco Steam cooking
To save energy when cooking with
steam, you can use Eco Steam
cooking. Eco Steam cooking is
particularly suitable for cooking
vegetables and fish. Eco Steam
cooking is less suitable for cooking
foods containing starch, such as
potatoes, rice and pasta.
We recommend using the cooking
durations and temperatures given in the
chart under “Steam cooking”.
You can cook for longer if necessary.
Switch the steam oven on.
Touch the / sensor.
will appear in the display.
Confirm with OK.
Set the temperature and cooking
duration.
Notes on the cooking charts
Follow the instructions on cooking
durations, temperatures and cooking
notes.
Selecting the cooking duration
The cooking durations given are
guidelines only.
We recommend selecting the shorter
duration initially. You can cook for
longer if necessary.
32
Steam cooking
Vegetables
Fresh
Prepare fresh vegetables in the usual
way, i.e. wash, clean and cut them up.
Frozen food
Frozen vegetables do not need to be
defrosted beforehand. Exception: the
vegetables have been frozen together in
a block.
Frozen and fresh vegetables which take
the same length of time to cook can be
cooked together.
If vegetables have frozen together in
clumps, break these up before cooking
with steam. Follow the manufacturer’s
instructions on the packaging regarding
cooking duration.
Cooking containers
Food such as peas or asparagus
spears, which have little or no space
between them, will take longer to cook
because the steam has less space to
work in. For an even result, it is best to
use a shallow container for these types
of food, and only fill it about 3 - 5cm
deep. When cooking large quantities,
divide the food between 2 or 3 shallow
containers rather than using one deep
one.
Shelf level
When cooking vegetables with a
distinctive colour (e.g. beetroot) in a
perforated container at the same time
as cooking other foods in other
containers, place the solid tray directly
underneath the perforated container to
catch any drips and therefore avoid any
colour transfer.
Duration
The cooking duration depends on the
size of the food and how well cooked
you want it, just as it does with
conventional cooking methods.
Example:
Firm potatoes, cut into quarters:
approx. 12minutes
Firm potatoes, cut in half:
approx. 17minutes
Settings
Steam cooking
Temperature: 100°C
Duration: see chart
Different types of vegetables which take
the same length of time to cook can be
cooked together in one cooking
container.
Use solid containers for vegetables
which are cooked in liquid, e.g.
cabbage.
33
Steam cooking
Vegetables [min.]
Artichokes 32–38
Cauliflower, whole 27–28
Cauliflower, florets 8
Beans, green 6–8
Broccoli, florets 2–4
Chantenay carrots, whole 7–8
Chantenay carrots, halved 5–6
Chantenay carrots, chopped 4
Chicory, halved 4–5
Chinese cabbage, chopped 3
Peas 2
Fennel, halved 10–12
Fennel, sliced 4–5
Kale, chopped 23–26
Firm potatoes, peeled
whole
halved
quartered
Fairly firm potatoes, peeled
whole
halved
quartered
Soft potatoes, peeled
whole
halved
quartered
Kohlrabi, cut into batons 6–7
Pumpkin, diced 4–8
Corn on the cob 10–15
Silverbeet, chopped 2–3
34
20–25
15–20
10–15
23–28
18–23
14–18
25–30
20–25
15–20
Steam cooking
Vegetables [min.]
Capsicum, diced or sliced 2
New potatoes, firm 20–25
Mushrooms 2
Leeks, sliced 2–4
Leeks, halved lengthways 4–6
Romanesco, whole 22–25
Romanesco, florets 5–7
Brussels sprouts 10–12
Beetroot, whole 50–60
Red cabbage, chopped 15–20
Black salsify, whole 9–10
Celeriac, cut into batons 6–7
Asparagus, green 2–4
Asparagus, white 5–10
Carrots, chopped 6
Spinach 1–2
Spring cabbage, chopped 10–11
Celery, chopped 2–5
Turnips, chopped 6–7
White cabbage, chopped 12
Savoy cabbage, chopped 10–11
Zucchini, sliced 2–3
Sugar snap peas 2–3
Duration
35
Steam cooking
Fish
Fresh
Prepare fresh fish in the usual way, i.e.
clean, gut and fillet.
Frozen
Fish does not need to be fully defrosted
before cooking. Defrost so that the
surface is sufficiently thawed to take
herbs and seasoning. Depending on the
thickness of the fish, 2–5 minutes
should be enough.
Preparation
Add some lemon or lime juice to fish
before cooking. The citric acid helps the
flesh stay firm.
It is not necessary to season fish when
cooking with steam as this method
retains the minerals which give the fish
its unique flavour.
Cooking containers
If using a perforated container, grease it
first or line it with baking paper.
Shelf level
When cooking fish in a perforated
container at the same time as cooking
other types of food in other containers,
place the container with the fish directly
above the glass or collecting tray
(depending on the model) to catch any
liquid and so avoid any transfer of
flavours to other food.
Temperature
85°C – 90°C
For gently cooking delicate types of
fish, such as flounder.
100°C
For cooking firmer types of fish, e.g.
salmon.
Also for cooking fish in sauce or stock.
Duration
The cooking duration depends on the
thickness and the texture of the fish,
and not on the weight. The thicker the
fish, the longer the cooking duration. A
3cm thick piece of fish weighing 500g
will take longer to cook than a 2 cm
thick piece of fish weighing 500g.
The longer fish cooks, the firmer its
flesh will become. Use the cooking
durations given in the chart. If you find
that the fish is not cooked sufficiently,
only cook it for a few minutes more.
When cooking fish in sauce or stock,
we recommend that you increase the
cooking duration quoted by a few
minutes.
36
Useful tips
– Adding herbs and spices, such as
dill, will help bring out the full flavour
of the fish.
– Cook large fish in the swimming
position. To help maintain the
structure of the fish, place a small
cup or similar upside down in the
cooking container. Arrange the fish
bellyside down over the cup.
– You can use any fish scraps, e.g. fish
heads, bones, tails etc. to make a
fish stock. Place the fish scraps
together with some mixed vegetables
in a solid cooking container and add
cold water. Cook at 100°C for 60 to
90minutes. The longer the cooking
duration, the stronger the stock.
– Preparing fish au bleu is a method
involving cooking the fish in water
with vinegar, at different proportions
depending on the recipe. It is
important not to damage the skin of
the fish. This method is suitable for
cooking trout, tench, eel and salmon.
Steam cooking
Settings
Steam cooking
Temperature: see chart
Duration: see chart
37
Steam cooking
Fish [°C] [min.]
Eel 100 5–7
Perch fillet 100 3–5
Bream/Snapper fillet 85 3–5
Trout, 250g 90 8–12
Halibut/Trumpeter fillet 85 4–6
Blue eye trevalla/Ling fillet 100 6
Salmon fillet 100 4–8
Salmon steak 100 8–10
Australian salmon 90 8–10
Basa fillet 85 3
Rosefish fillet 100 6–8
Jackass morwong/Terakihi fillet 100 4–6
Flounder fillet 85 4–5
Stargazer/Monkfish fillet 85 6–8
Sole fillet 85 3
Turbot fillet 85 5–8
Tuna fillet 85 4–8
Pikeperch fillet 85 4
Temperature, duration
38
Steam cooking
Meat
Fresh
Prepare the meat in the usual way.
Frozen food
Meat should be thoroughly defrosted
before cooking in the steam oven (see
“Special applications” – “Defrost”).
Preparation
Meat which needs to be seared before
being cooked, e.g. stewing steak,
should be seared in a pan on the
cooktop.
Duration
The cooking duration depends on the
thickness and the texture of the meat,
and not on the weight. The thicker the
piece of meat, the longer the cooking
duration. A piece of meat weighing 500
g which is 10 cm thick will take longer
to cook than a piece of meat weighing
500 g which is 5 cm thick.
Useful tips
– To retain the flavourings, use a
perforated cooking container. Place
an unperforated cooking container
underneath in order to collect the
concentrate. You can use the
concentrate to enhance your sauces
or freeze it for later use.
– Boiling chicken, back or top rib and
meat bones can be used to make
stock. Place the meat together with
the bones and some mixed
vegetables in a cooking container
and add cold water. The longer the
cooking duration, the stronger the
stock.
Settings
Steam cooking
Temperature: 100°C
Duration: see chart
39
Steam cooking
Meat [min.]
Beef shin, covered with water 110–120
Pork knuckle 135–140
Chicken breast fillet 8–10
Knuckle 105–115
Beef soup bones 110–120
Veal for stewing 3–4
Gammon steaks 6–8
Lamb stew 12–16
Turkey roulade 12–15
Turkey schnitzel 4–6
Rib of beef, covered with water 130–140
Beef stew 105–115
Boiling chicken, covered with water 80–90
Silverside 110–120
Duration
40
Steam cooking
Rice
Rice swells when cooked and needs to be cooked in liquid. The proportion of rice
to liquid will vary depending on the type of rice.
The rice absorbs all the liquid during the cooking process so that none of the
nutrients are lost.
Settings
Steam cooking
Temperature: 100°C
Duration: see chart
Ratio
Rice : Liquid
Basmati rice 1:1.5 15
Parboiled rice 1:1.5 23–25
Arborio rice
Milk rice
Risotto rice
Brown rice 1:1.5 26–29
Wild rice 1:1.5 26–29
Duration
1:2.5
1:2.5
[min.]
30
18–19
41
Steam cooking
Grains
Grain swells when cooked and needs to be cooked in liquid. The proportion of
grain to liquid will vary depending on the type of grain.
Grain can be cooked whole or cracked.
Settings
Steam cooking
Temperature: 100°C
Duration: see chart
Ratio
Grain : Liquid
Amaranth 1:1.5 15–17
Bulgur 1:1.5 9
Green spelt, whole 1:1 18–20
Green spelt, cracked 1:1 7
Oats, whole 1:1 18
Oats, cracked 1:1 7
Millet 1:1.5 10
Polenta 1:3 10
Quinoa 1:1.5 15
Rye, whole 1:1 35
Rye, cracked 1:1 10
Wheat, whole 1:1 30
Wheat, cracked 1:1 8
Duration
[min.]
42
Steam cooking
Pasta/Noodles
Dry pasta and noodles
Dry pasta and noodles swell when they are cooked and need to be cooked in
liquid. The liquid must cover the pasta or noodles. Using hot liquid gives better
results.
Increase the cooking time stated by the manufacturer by approx. 1/3.
Fresh food
Fresh pasta and noodles, such as those you can buy from the supermarket chilled
counter, do not need to absorb water. Cook in a greased, perforated container.
Separate any pieces of pasta or noodles which have stuck together and spread
them out in the cooking container.
Settings
Steam cooking
Temperature: 100°C
Duration: see chart
Fresh pasta / noodles [min.]
Gnocchi 2
Knöpfli 1
Ravioli 2
Spätzle 1
Tortellini 2
Dry pasta / noodles,
covered with water
Flat noodles / Fettuccine 14
Vermicelli 8
Duration
43
Steam cooking
European dumplings
Ready-made dumplings in wrappers need to be covered completely with water.
Otherwise they will not absorb enough water and will fall apart, even if steeped in
water prior to cooking.
Cook fresh dumplings in a greased, perforated container.
Settings
Steam cooking
Temperature: 100°C
Duration: see chart
[min.]
Steamed dumplings 30
Yeast dumplings 20
Boil-in-the-bag potato dumplings 20
Boil-in-the-bag bread dumplings 18–20
Duration
44
Steam cooking
Dried pulses
Soak pulses for at least 10 hours in cold water before cooking. Soaking makes the
pulses more digestible and shortens the cooking duration required. Soaked pulses
must be covered with liquid during cooking.
Lentils do not need to be soaked before cooking.
With unsoaked pulses a certain ratio of pulses to liquid is required.
Settings
Steam cooking
Temperature: 100°C
Duration: see chart
Soaked
[min.]
Beans
Kidney beans 55–65
Adzuki beans 20–25
Black beans 55–60
Borlotti beans 55–65
Haricot beans 34–36
Peas
Yellow split peas 40–50
Green peas, shelled 27
Duration
45
Steam cooking
Unsoaked
Ratio
Pulses : Liquid
Beans
Kidney beans 1:3 130–140
Adzuki beans 1:3 95–105
Black beans 1:3 100–120
Borlotti beans 1:3 115–135
Haricot beans 1:3 80–90
Lentils
Brown lentils 1:2 13–14
Red lentils 1:2 7
Peas
Yellow split peas 1:3 110–130
Green peas, shelled 1:3 60–70
Duration
[min.]
46
Steam cooking
Hen's eggs
Use a perforated container to prepare boiled eggs in the steam oven.
The eggs do not need to be pierced before cooking as they are gradually warmed
during the heating-up phase and so do not burst when they are cooked with
steam.
When using a solid container for preparing egg dishes, remember to grease it first.
Settings
Steam cooking
Temperature: 100°C
Duration: see chart
[min.]
Small (S)
soft
medium
hard
Medium (M)
soft
medium
hard
3
5
9
4
6
10
Large (L)
soft
medium
hard
Extra large (XL)
soft
medium
hard
Duration
5
6–7
12
6
8
13
47
Steam cooking
Fruit
Cook fruit in a solid container so that
none of the juice is lost. If you wish to
cook fruit in a perforated container,
place a solid container directly
underneath it to collect the juice.
Useful tip: You can use the collected
juice to prepare a glaze for a fruit flan.
Settings
Steam cooking
Temperature: 100°C
Duration: see chart
[min.]
Apple chunks 1–3
Pear chunks 1–3
Cherries 2–4
Mirabelle plums 1–2
Nectarine/Peach chunks 1–2
Plums 1–3
Sausages
Settings
Steam cooking
Temperature: 90°C
Duration: see chart
Sausages [min.]
Frankfurters 6–8
Sausages 6–8
White sausages 6–8
Duration
Quinces, diced 6–8
Rhubarb chunks 1–2
Gooseberries 2–3
Duration
48
Steam cooking
Shellfish
Preparation
Defrost frozen shellfish before cooking with steam.
Peel, remove and discard the intestines, and then wash the shellfish.
Cooking containers
If using a perforated container, grease it first or line it with baking paper.
Duration
The longer shellfish are cooked, the tougher they become. Use the cooking
durations given in the chart.
When cooking shellfish in sauce or stock, we recommend that you increase the
cooking duration quoted by a few minutes.
Settings
Steam cooking
Temperature: see chart
Duration: see chart
[°C] [min.]
Crevettes 90 3
Prawns 90 3
King prawns 90 4
Small shrimps 90 3
Crayfish 95 10–15
Large shrimps 90 3
Temperature, duration
49
Steam cooking
Mussels
Fresh food
Danger of food poisoning from spoiled mussels.
Spoiled mussels can cause food poisoning.
Only cook mussels which are closed.
Do not eat mussels which have not opened after being cooked.
Steep fresh mussels in water for a few hours before cooking to rinse out any sand.
Then scrub the mussels thoroughly to clean them.
Frozen
Defrost frozen mussels before cooking.
Duration
The longer mussels are cooked, the harder they become. Use the cooking
durations given in the chart.
Settings
Steam cooking
Temperature: see chart
Duration: see chart
[°C] [min.]
Goose barnacles 100 2
Cockles 100 2
Blue mussels 90 12
Scallops 90 3
Razor clams 100 2–4
Vongole 90 2–4
Temperature, duration
50
Steam cooking
Menu cooking
Before cooking meals with the
manual Menu cooking function,
switch off steam reduction (see
“Settings – Steam reduction”).
Menu cooking involves cooking various
foods with different cooking times in
order to serve them all together in one
meal, e.g. rosefish fillet with rice and
broccoli.
Foods are placed in the steam oven at
different times so that they are all ready
at the same time.
Shelf level
Place foods that produce a lot of liquids
(e.g. fish) or have a distinctive colour
(e.g. beetroot) directly above the glass
tray or condensate tray (depending on
the model). This avoids any transfer of
flavour or colour to other food by
preventing liquid dripping onto food
below it.
Temperature
Whole meals should be cooked at a
temperature of 100°C as this is the
temperature required to cook the
majority of foods.
Do not cook a whole meal at the lowest
temperature when different
temperatures are required for different
types of food, e.g. 85°C for seabream
and 100°C for potatoes.
Duration
If you increase the recommended
temperature, shorten the cooking
duration by approx. ¹/₃.
Example:
Food cooking durations
(see cooking charts in “Steam cooking”)
Parboiled rice 24 minutes
Rosefish fillet 6 minutes
Broccoli 4 minutes
Calculation of set cooking durations:
24minutes minus
6minutes=18minutes (1stcooking
duration: rice)
6minutes minus 4minutes=2minutes
(2ndcooking duration: rosefish fillet)
Remaining time=4 minutes
(3rdcooking duration: broccoli
Duration 24min. – rice
6 min. - rosefish
fillet
4 min. -
broccoli
Setting 18 min. 2 min. 4 min.
If the recommended cooking
temperature for the food is 85°C for
example, try cooking it at 100°C and
testing the result. Some delicate types
of fish with a soft structure, e.g.
flounder will become very firm when
cooked at 100°C.
51
Steam cooking
Cooking a whole menu
Place the rice in the oven first.
Set the first cooking duration:
18minutes.
After the 18minutes, place the fish in
the oven.
Set the second cooking duration:
2minutes.
After the 2minutes, place the
broccoli in the oven.
Set the third cooking duration:
4minutes.
52
Other applications
Reheat
The steam oven is very effective at
reheating food gently, without drying it
out or cooking it further. The food
reheats evenly and does not need to be
stirred during the reheating process.
You can reheat individual dishes or
plated meals which have been prepared
previously (e.g. meat, vegetables and
potatoes).
Suitable containers
Small quantities can be reheated on a
plate, larger quantities should be placed
in a cooking container.
Duration
The number of plates or containers has
no bearing on the time.
The times listed in the table relate to an
average portion per plate. Increase the
duration for larger quantities.
Useful tips
– Do not reheat large items, such as a
joint of roast meat, whole. Divide it
into portions and reheat these as
plated meals.
– Compact items, such as stuffed
capsicum, roulades or dumplings,
should be cut in half.
– Reheat sauces separately. Exceptions
are dishes such as goulash, which is
cooked in sauce.
– Cover food when reheating it. This
will avoid steam condensing on the
crockery.
– Please note that breaded items, such
as schnitzel, will not retain their
crispness when they are reheated.
Heating food
Cover the food being warmed up with
a plate or foil that is resistant to
temperatures up to 100°C and to
steam.
Place the food on the rack or in a
cooking container.
Settings
Steam cooking
Temperature: 100°C
Duration: see chart
53
Other applications
The durations specified in the chart are guidelines only. We recommend selecting
the shorter duration initially. You can make the duration longer if necessary.
Food * [min.]
Vegetables
Carrots
Cauliflower
Kohlrabi
Beans
Side dishes
6–7
Pasta
Rice
Potatoes, halved lengthways 12–14
European dumplings 15–17
Meat and poultry
Sliced meat, 1.5cm thick
Roulades, sliced
Goulash
Lamb stew
Meatballs 13–15
Chicken schnitzel
Turkey schnitzel
Fish
Fish fillets, 2cm thick 6–7
Fish fillets, 3cm thick 7–8
Plated meals
Spaghetti with tomato sauce 13–15
Roast pork, potatoes, vegetables 12–14
3–4
5–6
7–8
Stuffed capsicum (halved), rice 13–15
Chicken fricassee, rice 7–8
Vegetable soup 2–3
Creamy soup 3–4
54
Other applications
Food * [min.]
Consommé 2–3
Casserole 4–5
Duration
* These times apply to food heated on a plate and covered with a plate.
55
Other applications
Defrost
It is much quicker to defrost items in the
steam oven than at room temperature.
Risk of infection from bacteria.
Bacteria such as salmonella can
cause life-threatening food
poisoning.
It is particularly important to observe
food hygiene rules when defrosting
fish and meat, and in particular when
defrosting poultry.
Do not use the liquid produced
during defrosting.
Process the food as required as soon
as it has been defrosted.
Temperature
60°C is the best temperature for
defrosting.
Exceptions: 50°C for minced meat and
game.
Before and after defrosting
Remove any packaging before
defrosting.
Exceptions: Leave bread, biscuits and
cakes in their packaging as otherwise
they will absorb moisture and become
soft.
Allow food to stand at room
temperature for a few minutes after
defrosting. The standing time is
necessary to allow the even distribution
of heat from the outside to the inside.
Cooking containers
Use a perforated container with a glass
tray or condensate tray (depending on
model) underneath it when defrosting
food which will drip, such as poultry.
This way food will not be lying in
defrosted liquid.
Foods which do not drip can be
defrosted in a solid cooking container.
Useful tips
– Fish does not need to be fully
defrosted before cooking. Defrost so
that the surface is sufficiently thawed
to take herbs and seasoning.
Depending on the thickness of the
fish, 2–5 minutes is generally enough.
– When defrosting food which has
frozen together, e.g. berries and meat
portions, separate them half-way
through the defrosting time.
– Do not refreeze food once it has
thawed.
– Defrost frozen ready meals according
to the instructions on the packaging.
Settings
Steam cooking
Temperature: see chart
Defrosting duration: see chart
Standing time: see chart
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Other applications
The durations specified in the chart are guidelines only. We recommend selecting
the shorter defrosting duration initially. You can make the defrosting duration
longer if necessary.
Frozen food Quantity [°C] [min.] [min.]
Dairy products
Sliced cheese 125 g 60 15 10
Quark 250 g 60 20–25 10–15
Cream 250 g 60 20–25 10–15
Soft cheese 100 g 60 15 10–15
Fruit
Apple sauce 250 g 60 20–25 10–15
Apple pieces 250 g 60 20–25 10–15
Apricots 500 g 60 25–28 15–20
Strawberries 300 g 60 8–10 10–12
Raspberries/Red/
Blackcurrants
Cherries 150 g 60 15 10–15
Peaches 500 g 60 25–28 15–20
Plums 250 g 60 20–25 10–15
Gooseberries 250 g 60 20–22 10–15
Vegetables
Frozen in a block 300 g 60 20–25 10–15
Fish
Fish fillets 400 g 60 15 10–15
Trout 500 g 60 15–18 10–15
Lobster 300 g 60 25–30 10–15
Small shrimps 300 g 60 4–6 5
Ready meals
Meat, vegetables, sides /
Casserole / Soup
300 g 60 8 10–12
480 g 60 20–25 10–15
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Other applications
Frozen food Quantity [°C] [min.] [min.]
Meat
Roast meat slices 125–150g each 60 8–10 15–20
Minced meat
Stew
Liver 250 g 60 20–25 10–15
Saddle of hare 500 g 50 30–40 10–15
Roebuck saddle 1000 g 50 40–50 10–15
Schnitzel/Chops/Sausages 800 g 60 25–35 15–20
Poultry
Chicken 1000 g 60 40 15–20
Chicken thighs 150 g 60 20–25 10–15
Chicken fillet 500 g 60 25–30 10–15
Turkey drumsticks 500 g 60 40–45 10–15
Baked goods
Puff pastries/Yeast buns – 60 10–12 10–15
Creamed mixture cakes/
biscuits
Bread/Rolls
Bread rolls – 60 30 2
Rye bread, sliced 250 g 60 40 15
Whole grain bread, sliced 250 g 60 65 15
White bread, sliced 150 g 60 30 20
250 g 50 15–20 10–15
500 g 50 20–30 10–15
500 g 60 30–40 10–15
1000 g 60 50–60 10–15
400 g 60 15 10–15
Temperature Defrosting duration Standing time
58
Other applications
Blanch
Blanch fruit and vegetables before
freezing them. Blanching helps maintain
the quality of the produce when it is
frozen.
Blanching vegetables also helps them
retain their original colour.
Put the prepared vegetables
(cleaned, washed, chopped etc.) into
a perforated cooking container and
place in the steam oven.
Once blanched, plunge the
vegetables into ice cold water to cool
them down quickly. Drain them well.
Settings
Steam cooking
Temperature: 100°C
Duration: 1minute
Bottling
Only use unblemished, fresh produce
which is in good condition.
Glass jars
Use clean glass jars and accessories
and check them for any defects. Glass
jars with twist off lids or glass lids with a
rubber seal are suitable.
Make sure that all the glass jars are the
same size so that bottling is carried out
evenly.
After you have filled the jars with the
bottled produce, clean the glass rims
with a clean cloth and hot water and
then seal the jars.
Fruit
Sort fruit carefully, rinse it briefly but
thoroughly and allow it to drain. Take
great care when cleaning soft fruit as it
is very delicate and squashes easily.
Remove any peel, stalks, cores or
stones. Cut up large fruit. For example,
cut apples into slices.
If you are bottling fruit with stones (e.g.
plums, apricots) without removing the
stones, pierce the fruit several times
with a fork or wooden skewer as
otherwise it will burst.
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Other applications
Vegetables
Rinse, clean and cut up vegetables.
Vegetables should be blanched before
bottling to help them retain their colour
(see “Special applications –
Blanching”).
Fill volume
Fill the glass jars with produce up to no
more than 3cm below the rim. Do not
pack it down as this will damage the
cell walls of the produce. Tap the jar
gently onto a cloth to help distribute the
contents evenly. Fill the jars with liquid.
The produce must be completely
covered.
Use a sugar solution for fruit and a salt
or vinegar solution for vegetables.
Meat and sausages
Briefly fry or cook the meat before
bottling. Use the juices with some
added water, or the broth in which the
meat was cooked, as the liquid content
of the jars. Make sure there is no grease
on the rim of the jars.
When bottling sausages, only fill the
jars to halfway as the meat will rise
during the bottling process.
Useful tips
– Make use of residual heat by leaving
the jars in the oven for 30minutes
after it has switched off.
– Then cover the jars with a cloth and
allow to cool for approx. 24hours.
Bottling food
Place the rack on shelf level1.
Place the closed jars on the rack. The
jars must not touch each other.
Settings
Steam cooking
Temperature: see chart
Bottling duration: see chart
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Other applications
Food [°C] * [min.]
Berries
Red / Blackcurrants 80 50
Gooseberries 80 55
Cranberries 80 55
Fruit with stones
Cherries 85 55
Mirabelle plums 85 55
Plums 85 55
Peaches 85 55
Greengage plums 85 55
Fruit with pips
Apples 90 50
Apple sauce 90 65
Quinces 90 65
Vegetables
Beans 100 120
Broad beans 100 120
Gherkins 90 55
Beetroot 100 60
Meat
Pre-cooked 90 90
Roasted 90 90
Temperature, Duration
* Bottling durations apply to 1.0l jars. If using 0.5l jars, reduce the duration by 15minutes.
If using 0.25l jars, reduce the duration by 20 minutes.
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Other applications
Disinfect items
The steam oven will disinfect baby
bottles and other containers so that at
the end of the programme they are as
germ free as they would have been if
boiled. Check beforehand that all parts,
teats etc. are declared by the
manufacturer to be heat resistant to
100°C and also that they can withstand
hot steam.
Dismantle, clean and thoroughly rinse
baby bottles. Reassemble the bottles
only after they have completely dried.
This prevents recontamination.
Place the individual items on the rack
or in a perforated container (on their
sides or with the opening facing
downwards) ensuring that they do not
touch one another. This will allow hot
steam to reach them from all sides.
Settings
Steam cooking
Temperature: 100°C
Duration: 15minutes
Prove yeast dough
Prepare the dough according to the
recipe.
Place the dough in a bowl on the
rack.
Settings
Steam cooking
Temperature: 40°C
Duration: as per recipe instructions
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Other applications
Heat damp towels
Moisten towels and then roll them up.
Place them beside one another in a
perforated cooking container.
Settings
Steam cooking
Temperature: 70°C
Duration: 2minutes
Dissolve gelatine
Soften gelatine leaves by leaving
them in a bowl of cold water for
5minutes. The gelatine leaves have
to be fully covered with water.
Remove the gelatine leaves from the
bowl and squeeze them out. Empty
the bowl. Place the squeezed gelatine
leaves back in the bowl.
Gelatine powder: Place the gelatine
powder in a bowl and add water
according to the instructions on the
packaging.
Cover the bowl and place on the
rack.
Settings
Steam cooking
Temperature: 90°C
Duration: 1minute
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Other applications
Decrystallise honey
Loosen the lid and place the jar of
honey in a perforated cooking
container.
Stir the honey once during the
process.
Settings
Steam cooking
Temperature: 60°C
Duration: 90minutes (irrespective of the
size of jar or the amount of honey in the
jar)
Melt chocolate
You can use the steam oven for melting
any type of chocolate.
When using a cake glaze, place it in a
perforated cooking container, leaving it
in its packaging.
Break the chocolate into small
pieces.
Place large quantities in a solid
container and small quantities in a
cup or a bowl.
Cover the container or the dish with a
lid or with foil that is resistant to
temperatures up to 100°C and to hot
steam.
Stir large quantities once during
cooking.
Settings
Steam cooking
Temperature: 65°C
Duration: 20minutes
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Other applications
Make yoghurt
To prepare yoghurt, you will need milk
and live culture or yoghurt starter
powder, e.g. from a health food store.
Use natural yogurt with live culture and
without additives. Do not use heattreated yogurt.
The yoghurt must be fresh (short
storage time).
You can use either unchilled long-life
milk or fresh milk.
Long-life milk can be used as it is – no
further preparation is required. Fresh
milk must first be heated to 90°C (do
not boil it) and then cooled down to
35°C. Fresh milk will give a better set
than long-life milk.
The yoghurt and milk should have the
same percentage fat.
Do not move or shake the jars while the
yoghurt is fermenting.
Immediately after preparation, leave the
yoghurt to cool in the fridge.
The firmness, fat content and cultures
used in the yoghurt starter all affect the
consistency of homemade yoghurt. Not
all yoghurts are equally suitable as
yoghurt starters.
Useful tip: If you are using yoghurt
starter powder, you can prepare the
yoghurt from a mixture of milk and
cream. For that, mix ³/₄ litre milk with ¹/₄
litre cream.
Mix 100 g yoghurt with 1litre of milk
or make up the mixture with yoghurt
enzyme, following the instructions on
the packaging.
Pour the mixture into glass jars and
seal the jars.
Place the sealed jars in a perforated
cooking container or on the rack. The
jars must not touch each other.
Straight after the cooking duration
has finished, place the jars in the
refrigerator. Take care not to shake
the jars unnecessarily.
Settings
Steam cooking
Temperature: 40°C
Duration: 5:00hours
Possible causes for poor results
Yoghurt is not set:
Incorrect storage of the yoghurt starter,
too much time out of the refrigerator,
packaging was damaged, milk was
insufficiently heated.
Liquid has not been removed:
Jars were moved, the yoghurt cooled
down too slowly.
Yoghurt is grainy:
The milk was heated too high, it was
not free of imperfections, the milk and
yoghurt starter were not stirred evenly.
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Other applications
Render fat
The bacon will not become brown.
Place the bacon (diced or rashers) in
a solid cooking container.
Cover the container with foil that is
temperature-resistant up to 100°C
and resistant to steam.
Settings
Steam cooking
Temperature: 100°C
Duration: 4minutes
Sweat onions
Sweating means cooking the onions in
their own juices, with the addition of a
little fat if necessary.
Cut the onions up into small pieces
and place them in a solid cooking
container with a little butter.
Cover the container with foil that is
temperature-resistant up to 100°C
and resistant to steam.
Settings
Steam cooking
Temperature: 100°C
Duration: 4minutes
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Other applications
Extracting juice
This appliance is ideal for extracting
juice from soft, firm and hard fruit.
It is best to use overripe fruit, as the
riper the fruit, the greater the quantity of
juice produced. Very ripe fruit will also
produce a more intense flavour.
Preparation
Sort and rinse the fruit, and cut out any
blemishes.
Remove the stalks from grapes and
morello cherries as these are bitter.
Berries do not need to have their stalks
removed.
Dice larger fruit such as apples into
approximately 2cm cubes. The harder
the fruit, the smaller the pieces should
be.
Useful tips
– Try experimenting with mild and tart
flavours. For example, mix apples
with elderberries.
Extracting juice from fruit
Put the prepared fruit (cleaned,
washed, chopped etc.) into a
perforated cooking container.
Place a solid container or a glass tray
or condensate tray (depending on the
model) underneath to catch the juice.
Settings
Steam cooking
Temperature: 100°C
Duration: 40–70minutes
– Adding sugar will increase the
quantity of juice produced and
improve the flavour. Sprinkle the fruit
with sugar and leave to absorb for a
few hours before juicing. For 1kg of
sweet fruit add 50–100g of sugar,
and for 1kg of tart fruit add 100–
150g of sugar.
– If you wish to bottle the juice rather
than consume it straight away, pour it
whilst hot into hot, sterilised bottles
up to the rim, and then seal
immediately with sterilised rubber
tops.
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Other applications
Skinning fruit and vegetables
Cut a cross in the top of tomatoes,
nectarines etc. This will allow the skin
to be removed more easily.
Place the fruit/vegetables in a
perforated cooking container.
To blanch almonds, it is important to
plunge them into cold water as soon
as they are taken out of the oven as
otherwise the skin cannot be
removed.
Settings
Steam cooking
Temperature: 100°C
Duration: see chart
Produce [min.]
Apricots 1
Almonds 1
Nectarines 1
Capsicum 4
Peaches 1
Tomatoes 1
Preserving apples
You can treat homegrown apples in the
steam oven to increase the length of
time for which you can store them.
Once treated, the apples will keep for 5
to 6 months when stored in a dry, cool
and well-ventilated place. This method
is only suitable for apples and not for
other types of fruit.
Settings
Steam cooking
Temperature: 50°C
Duration: 5minutes
Preparing custard royale
Stir 6eggs into 375ml milk (do not
beat into a foam).
Season the egg/milk mixture and
pour into a solid cooking container
greased with butter.
Settings
Steam cooking
Temperature: 100°C
Duration: 4minutes
Duration
68
Cleaning and care
Risk of injury caused by hot
surfaces.
The steam oven gets hot during
operation. You could burn yourself
on the oven compartment, shelf
runners or accessories.
Allow the oven compartment, shelf
runners and accessories to cool
before cleaning.
Risk of injury due to electric
shock.
The steam from a steam cleaning
appliance could reach electrical
components and cause a short
circuit.
Never use a steam cleaner for
cleaning the oven.
All surfaces could be discoloured or
damaged if unsuitable cleaning
agents are used.
All surfaces of this appliance are
susceptible to scratching. Scratches
on glass surfaces could cause a
breakage in certain circumstances.
Only use cleaning agents designed
for domestic use.
Remove all cleaning agent residues
immediately.
If soiling is left on for any length of
time, it may become impossible to
remove.
Surfaces may suffer discolouration or
damage.
Remove any soiling immediately.
The appliance and accessories
should be cleaned and dried
thoroughly after each use.
Leave the appliance door open until
the oven interior is completely dry.
Useful tip: If the steam oven is not
going to be used for a longer period of
time, it should be thoroughly cleaned
and dried beforehand to prevent the
build-up of odours and so on. Leave the
door open afterwards.
Do not use cleaning agents or
washing-up liquids containing
aliphatic hydrocarbons as these
could cause the seals to swell.
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Cleaning and care
Unsuitable cleaning agents
To avoid damaging the surfaces of your
appliance, do not use:
– cleaning agents containing soda,
alkalines, ammonia, acids or
chlorides
– cleaning agents containing descaling
agents
– abrasive cleaning agents, e.g.
powder cleaners and cream cleaners
– solvent-based cleaning agents
– stainless steel cleaning agents
– dishwasher cleaner
– glass cleaning agents
– cleaning agents for ceramic cooktops
– hard, abrasive brushes or sponges,
e.g. pot scourers, brushes or
sponges which have been previously
used with abrasive cleaning agents
– dirt erasers
Cleaning the steam oven front
Clean the appliance front with a
clean, soft sponge and a solution of
warm water and washing-up liquid.
After cleaning, wipe the surfaces dry
using a soft cloth.
Useful tip: A clean, damp microfibre
cloth without cleaning agent can also
be used.
Cleaning the oven compartment
The oven compartment, the door seal,
the inside of the door and the drip
channel should be cleaned and dried
after each use.
Remove:
– condensate using a sponge or
absorbent cloth,
– light, greasy soiling with a sponge
and a solution of washing-up liquid
and hot water.
– sharp metal scrapers
– steel wool or metal scourers
– stainless steel spiral pads
– spot cleaning with mechanical
cleaning agents
– oven cleaners and sprays
70
After cleaning, wipe the surface with
clean water to remove any cleaning
agent residues.
Then wipe the surfaces dry using a
cloth.
After prolonged use, the floor heater
can become discoloured by drops of
liquid, but this does not impair the
function.
Cleaning and care
The door seal is designed to last the
lifetime of the appliance. Should it for
any reason need replacing, please
contact Miele (see the end of these
operating instructions).
Cleaning the Automatic door opener
Ensure that the door opener does
not become soiled with food
residues.
Wipe away soiling immediately with
a clean sponge and a solution of
washing-up liquid and hot water.
After cleaning, wipe the surface with
clean water to remove any cleaning
agent residues.
Cleaning the water container
Remove the water container after
each use.
Remove the spill guard.
Empty the water container.
Rinse the water container by hand
and then dry it to prevent limescale.
Refit the spill guard on the water
container. Make sure the spill guard
engages correctly.
Accessories
All accessories are dishwasher-safe.
Cleaning the condensate tray, rack and cooking containers
Wash and dry the condensate tray,
rack and cooking containers after
each use.
Any bluish discolouration on the
cooking containers can be removed
with vinegar. Rinse afterwards with
clean water.
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Cleaning and care
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Cleaning the shelf runners
The shelf runners are suitable for
cleaning in a dishwasher.
Pull the shelf runners out of the
holder (1.) at the front of the oven and
then pull them out of the oven (2.).
The shelf runners can be washed in
the dishwasher or by hand with a
solution of warm water and a little
washing-up liquid applied with a
clean sponge or cloth.
Refit in the reverse order.
Refit the shelf runners carefully.
If the shelf runners are not correctly
inserted, there is no anti-tip
protection.
Descaling the steam oven
We recommend using Miele descaling
tablets (see “Optional accessories”) to
descale the appliance. These have
been specially developed for use with
Miele appliances to optimise the
descaling process. Other descaling
agents, which contain other acids
besides citric acid and/or other
undesirable substances, such as
chlorides, could cause damage to the
product. Moreover, the descaling
result required could not be
guaranteed if the descaling solution
was not of the appropriate
concentration.
Do not spill descaling agent onto
metal surfaces. This can cause
marks to appear.
However, should any descaling
agent get onto these surfaces, wipe
it away immediately.
The steam oven has to be descaled
after a certain number of operating
hours. When it needs descaling, the
symbol and a number will appear
when the steam oven is switched on.
The number indicates the number of
times that the steam oven can be used
before it has to be descaled:
The steam oven will lock after the last
remaining cooking process.
We recommend that you descale the
appliance before it locks out.
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Cleaning and care
During the descaling process, the water
container must be rinsed out and
refilled with fresh water.
Touch the On/Off sensor until the
flashing symbol and the descaling
time appear.
Fill the water container with lukewarm
fresh tap water up to the level
marker and drop 2Miele descaling
tablets in it.
Wait until the descaling tablets have
dissolved.
Push the water container into the
appliance.
Confirm with OK.
The descaling process will now begin.
Do not switch the steam oven off
during the descaling process,
otherwise the whole process will have
to be started from the beginning
again.
After you have rinsed the water
container a second time and filled it
with fresh tap water, a buzzer will sound
a few minutes later. The descaling
process is complete.
Switch the steam oven off.
Remove the water container and
remove the spill guard.
Empty and dry the water container.
Let the oven cavity cool down.
Then dry the oven compartment.
Leave the appliance door open until
the oven interior is completely dry.
During the descaling process, the water
container must be rinsed out and
refilled twice with fresh water. At this
point, a buzzer will sound and the
symbol will appear.
Remove the water container and
remove the spill guard.
Empty the water container and rinse
it thoroughly.
Fill the water container up to the level
marker and push it into the
appliance.
Confirm with OK.
The symbol will go out. Descaling
will continue.
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Problem solving guide
With the help of the following guide, minor faults in the performance of the
appliance, some of which may result from incorrect operation, can be remedied
without contacting Miele. This will save you time and money because you won't
need a service call.
Please note that a call-out charge will be applied to unnecessary service visits
where the problem could have been rectified as described in these operating
instructions.
Problem Possible cause and remedy
You cannot switch the
appliance on.
The oven does not heat
up.
The fan can still be
heard after the
appliance has been
switched off.
The circuit breaker has tripped.
Reset the circuit breaker in the mains fuse box
(see data plate for minimum fuse rating).
There may be a technical fault.
Disconnect the appliance from the mains
connection for approximately 1minute by:
– switching off at the wall socket and withdrawing
the plug, or
– switching off the mains circuit breaker or residual
current device.
If, after switching the circuit breaker or residual
current device back on, the steam oven will still
not switch on, contact a qualified electrician or
Miele.
Demo mode is active. appears in the display.
The steam oven can be operated, however the
heating elements will not work.
Deactivate Demo mode (see “Settings”).
The oven cavity has been warmed up by a warming
drawer in operation underneath it.
Open the door and let the oven cool down.
The fan is still running.
The appliance is fitted with a fan which removes
steam from the oven. The fan will continue to run for
a while after the appliance has been switched off. It
will switch itself off automatically after a while.
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Problem solving guide
Problem Possible cause and remedy
A humming sound can
be heard after switching
on the appliance, during
operation and after
switching off the
appliance.
After moving house, the
appliance no longer
switches from the
heating-up phase to the
cooking phase.
During operation an
unusually large amount
of steam escapes or
steam escapes from
parts of the steam oven
where it does not
usually.
A whistling sound is
heard when the
appliance is switched
on again.
The symbol appears
in the display and an
audible tone may
sound.
The symbol and a
number between and
appear.
The descaling time and
flash.
This is not a fault. It is made by water being pumped
through the system.
Altitude affects the boiling point of water. If you move
house, the appliance will need to be reset for the new
altitude if this differs from the old one by more than
300m.
To adjust the boiling temperature, you need to
descale the steam oven (see “Cleaning and care –
Descaling the steam oven”).
The door is not properly closed.
Close the door.
The door seal is not correctly fitted.
If necessary, press it in all the way round the door
to make sure it is fitted evenly.
The door seal is damaged, e.g. cracked.
Call Miele.
When the door is closed, the pressure has to
equalise, which can cause a whistling sound. This is
not a fault.
The water container has not been pushed into the
appliance properly.
Remove the water container and push it back in so
that it connects.
There is not enough water in the water container. The
water level must be between the two marks.
Fill the water container
The appliance needs to be descaled.
Descale the steam oven (see “Cleaning and care –
Descaling the steam oven”).
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Problem solving guide
Problem Possible cause and remedy
Communication fault.
Switch the steam oven off and then back on again
after a few minutes.
If the same message appears again, call Miele.
and other fault codes Technical fault.
Switch the appliance off and call Miele.
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Optional accessories
Miele offers a range of useful
accessories, as well as cleaning and
conditioning products for your
appliance.
These products can be ordered from
the Miele online shop.
They can also be ordered directly from
Miele (see end of this booklet for
contact details).
Container
Miele offers a wide range of cooking
containers. These have all been
optimised in terms of functionality and
dimensions for Miele appliances.
Detailed information on each of our
products can be found on the Miele
website.
– Perforated cooking containers in
various sizes
– Solid cooking containers in various
sizes
Cleaning and care products
– Descaling tablets
– All purpose microfibre cloth
for removing finger marks and light
soiling
77
Service
Contact in case of fault
In the event of any faults which you
cannot remedy yourself, please contact
Miele.
Contact information for Miele can be
found at the end of this booklet.
Please quote the model and serial
number of your appliance when
contacting Miele. This information can
be found on the data plate.
The data plate is visible on the front
frame of the oven, with the door fully
open.
Warranty
The manufacturer's warranty for this
appliance is 2years.
For further information, please refer to
your warranty booklet.
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Safety instructions for installation
Risk of damage from incorrect installation.
Incorrect installation can cause damage to the steam oven.
The steam oven must only be installed by a qualified person.
The connection data (frequency and voltage) on the steam oven’s
data plate must correspond with those of the electricity supply in
order to ensure that no damage can occur to the steam oven.
Compare this data before connecting the appliance. If in any doubt,
consult a qualified electrician.
Multi-socket adapters and extension leads do not guarantee the
required safety of the appliance (fire hazard). Do not use them to
connect the steam oven to the power supply.
The socket and on-off switch should be easily accessible after the
steam oven has been installed.
The steam oven must be positioned so that you can see the
contents of a cooking container placed on the top shelf level.
Otherwise there is a risk of injuries or spillages of hot food.
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Installation
Building-in dimensions
All dimensions are given in mm.
Installation in a tall unit
The furniture housing unit must not have a back panel fitted behind the
building-in niche.
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Installation in a base unit
The furniture housing unit must not have a back panel fitted behind the
building-in niche.
If the steam oven is to be installed in a base unit underneath an electric or
induction cooktop, please also observe the installation instructions for the
cooktop as well as the building-in height required for the cooktop.
Installation
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N
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T
A
L
L
A
T
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O
N
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Installation
Side view
A Glass front: 22mm
Metal front: 23.3mm
82
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N
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T
A
L
L
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N
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Connection and ventilation
Installation
a
Front view
b
Mains connection cable, L = 2000 mm
c
Ventilation cut-out, min. 180cm
d
No connections permitted in this area
2
83
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N
S
T
A
L
L
A
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I
O
N
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Installation
Installing the steam oven
Connect the mains connection cable
to the appliance.
Risk of damage from incorrect
transportation.
Lifting the steam oven by the door
handle could cause damage to the
door.
Use the handle cut-outs on the side
of the casing to lift the appliance.
The steam generator may
malfunction if the steam oven is not
on a level surface.
The maximum deviation from the
horizontal that can be tolerated is 2°.
Push the steam oven into the housing
unit and align it.
When doing so, make sure that the
mains connection cable does not get
trapped or damaged.
Secure the steam oven to the side
walls of the unit using the wood
screws supplied (3.5x25mm).
Connect the appliance to the mains
electricity supply.
Check the appliance for correct
function in accordance with the
operating instructions.
Open the door.
84
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N
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T
A
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L
A
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O
N
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Installation
Electrical connection
We recommend that you connect the
steam oven to the electricity supply
using a suitable switched electrical
socket. This simplifies servicing. The
socket must be easily accessible after
the steam oven has been installed.
Risk of damage from incorrect
connection.
Danger of injury! Miele cannot be
held liable for unauthorised
installation, maintenance and repair
work as this can be dangerous to
users.
Miele cannot be held liable for
damage or injury (e.g. electric shock)
caused by the lack of or inadequacy
of an on-site earthing system.
If the plug is removed from the
connection cable or if the cable is
supplied without a plug, the steam
oven must be connected to the
electrical supply by a suitably
qualified and competent electrician.
If the socket is no longer accessible,
or if a hard-wired connection is
planned, an additional means of
disconnection must be provided for
all poles. Suitable means of
disconnection include switches with
an all-pole contact gap of at least
3mm. These include miniature circuit
breakers, fuses and relays. The
connection data is given on the data
plate. Please ensure this information
matches the household mains
electricity supply.
After installation, ensure that all
electrical components are shielded
and cannot be accessed by users.
Total power output
See data plate.
Connection data
The connection data is given on the
data plate. Please ensure this
information matches the household
mains supply.
Residual current device
For extra safety, it is advisable to
protect the steam oven with a suitable
residual current device (RCD) with a trip
range of 30mA.
Replacing the mains connection cable
If replacing the mains connection cable,
it must be replaced with a cable type
H05VV-F, available from Miele.
Disconnecting from the mains
Risk of electric shock!
There is a risk of electric shock if the
appliance is connected to the mains
electricity supply during repair or
service work.
After disconnection, ensure the
appliance cannot be switched back
on by mistake.
85
www.miele.com.au
Miele Experience Centre and
Head Office Melbourne:
1 Gilbert Park Drive
Knoxfield, VIC 3180
Miele Experience Centre South Melbourne:
206-210 Coventry Street
South Melbourne, VIC 3205
Miele Experience Centre and Office Sydney:
3 Skyline Place
Frenchs Forest, NSW 2086
Miele Experience Centre and Office Brisbane:
Tenancy 4C, 63 Skyring Terrace
Newstead, QLD 4006
Miele Experience Centre and Office Perth:
83-85 Sir Donald Bradman Drive
Hilton, SA 5033
205-207 Stirling Highway
Claremont, WA 6010
Miele Experience Centre and Office Adelaide:
Miele Australia Pty. Ltd.
Miele New Zealand Limited
Level 2, 10 College Hill
Freemans Bay, Auckland 1011
Miele Experience Centre
Auckland:
8 College Hill
Freemans Bay, Auckland 1011
Telephone:
0800 464 353 (0800 4 MIELE)
www.miele.co.nz
Miele Global Headquarters
Germany
Miele & Cie. KG
Carl-Miele-Straße 29
33332 Gütersloh
Federal Republic of Germany
Head Office:
IRD 98 463 631
ACN 005 635 398
ABN 96 005 635 398
Miele Experience Centre Gold Coast:
131 Ferry Road
Southport, QLD 4215
DG 2740, DG 2840
M.-Nr. 11 232 260 / 00en-AU, NZ
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